Oven-Baked Coconut Shrimp

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Oven-Baked Coconut Shrimp

4.8 of 5 (40)
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 229.8
  • Total Fat: 9.7 g
  • Cholesterol: 63.8 mg
  • Sodium: 756.8 mg
  • Total Carbs: 23.4 g
  • Dietary Fiber: 1.3 g
  • Protein: 12.5 g

View full nutritional breakdown of Oven-Baked Coconut Shrimp calories by ingredient
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Introduction

There is almost no fat in this recipe. Recipe can be doubled to 48-52 shrimp which is enough to feed a crowd! Cooking time is estimated depending on the size of the shrimp. Serve with pineapple or a fruit salsa. There is almost no fat in this recipe. Recipe can be doubled to 48-52 shrimp which is enough to feed a crowd! Cooking time is estimated depending on the size of the shrimp. Serve with pineapple or a fruit salsa.
Number of Servings: 4

Ingredients

    24 large uncooked shrimp (peeled, deveined and leave tails intact)
    1/3 cup cornstarch
    1 teaspoon salt
    1/2 teaspoon ground red pepper (can use more)
    3 large egg whites
    1 1/2 cups sweetened flaked coconut

Directions

Preheat oven to 375 degrees F.
Rinse shrimp under cold water and pat dry with paper towels.
In a shallow dish combine cornstarch with salt and red pepper; stir to combine.
Place egg whites in a medium bowl; beat using an electric mixer on high speed until frothy (about 2 minutes).
Place the coconut in a shallow dish.
Working one shrimp at a time dredge the shrimp first in the cornstarch mixture, then dip in egg whites and then in shredded coconut.
Place the shrimp on a foil lined baking sheet that has been generously coated with cooking spray.
Repeat with remaining shrimp (cornstarch, then egg white, and then in coconut).
Lightly spray the shrimp with cooking spray.
Bake 10 minutes. Turn shrimp and bake another 10 minutes or until shrimp are done.

Number of Servings: 4

Recipe submitted by SparkPeople user GETSANGEL.

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Member Ratings For This Recipe


  • Incredible!
    3 of 3 people found this review helpful
    Made this last night-it was delicious. I ended up buying unsweetened coconut--so I just added a little honey to the egg whites. I blended together some fat free plain yogurt, 2tsp honey, fresh mango and fresh ginger to make a quick dipping sauce. This is definitely going in to my dinner rotation! - 3/16/11

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  • Incredible!
    1 of 1 people found this review helpful
    Was only able to find peeled shrimp without tails, but heck then there were no tails to deal with! Such a good recipe, love it! Thank you! - 5/12/11

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  • Incredible!
    1 of 1 people found this review helpful
    Cannot believe this recipe is healthy. This is better than fried coconut shrimp. Add some marmalade sauce and voila! - 9/1/09

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  • It was good flavor wise but the coconut wasn't toasted. Maybe next time I will leave it in longer but other than that it was good :) - 2/13/15

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  • We love these in our house. I use cayenne pepper instead of the ground red pepper. It makes them a little spicier. - 9/15/13

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